Cauliflower Crust Pizza with Spicy Tomato Sauce

Cauliflower Crust Pizza with Spicy Tomato Sauce

Makes 2 - 12 inch pizzas (about 4 servings)

For the Crust:

1 large head cauliflower (~800 grams)

½ cup almond flour

½ cup AP Gluten Free Flour - we used Bob’s Red Mill

1 tablespoon cornstarch

2 large eggs

¼ cup grated parmesan cheese

1 tsp nutritional yeast

½ teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

½ cup fresh basil, thinly sliced

Method:

Preheat oven to 425 degrees F

Quarter the cauliflower and remove the core and roughly chop. Add to Vitamix Ascent and fill completely with water. Turn machine on and blend at variable speed 1 for 15 seconds. Pour into colander to drain. Place drained cauliflower in a microwave safe bowl and cover with plastic wrap. Cook for 5-6 minutes or until the cauliflower is just tender. Allow to cool.

Once cool - transfer steamed cauliflower to dish towel and ring over the sink to remove as much excess water as possible. Transfer to a large mixing bowl. To the cauliflower, add the almond flour, AP GF flour, and cornstarch - mix to combine. Add eggs, one at a time, mixing to incorporate each one. When eggs are incorporated, add remaining ingredients and mix well.

Lay parchment onto the backside of a large rimmed baking sheet. Spread the cauliflower crust into two circles and bake in the oven until golden brown - about 15-20 minutes.

While the Pizza Crust cooks - prepare the sauce:

Ingredients:

1 15 oz can diced, fire roasted tomatoes, drained

1 cup fresh basil leaves

3 tablespoons olive oil

½ teaspoon salt

2 teaspoons honey

1 tablespoon tomato paste

1 teaspoon crushed red pepper flakes

Add all ingredients into the Vitamix Ascent and blend on high for 1 minute.

Toppings:

½ cup shredded mozzarella

1 small yellow squash, thinly sliced

½ cup sliced cremini mushrooms

To assemble:

Spread ¼ cup sauce on each of the pizzas and top with ¼ cup cheese - divide sliced squash and mushrooms between the two pizzas and sprinkle with ¼ teaspoons salt.

Return to oven and bake until the cheese is melted and the crust is deeply golden around the edges.

Allow to set for 3-5 minutes before cutting!